DNA FINGERPRINTING OF BREWERS-YEAST - CURRENT PERSPECTIVES

被引：20

作者：

MEADEN, P ^{[1
]}

机构：

[1] BREWING IND RES FDN, REDHILL RH1 4HY, SURREY, ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1990年 / 96卷 / 04期

关键词：

chromosome; deoxyribonucleic acid; DNA cloning; electrophoresis; Identification of yeast; mitochondrial DNA; Saccharomyces cerevisiae;

D O I：

10.1002/j.2050-0416.1990.tb01027.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A recent application of molecular biology has been the development of DNA fingerprinting techniques, which have met with considerable success in the field of forensic science. Within the brewing industry, DNA fingerprinting has been proposed as a fresh approach to the problem of differentiating brewing strains with similar properties. As progress in molecular biology continues, so it seems likely that DNA fingerprinting methods will become more rapid and widespread. This paper reviews the information that has been gained so far from DNA fingerprinting, compares the existing methods and discusses the likely directions for future development. 1990 The Institute of Brewing & Distilling

引用

页码：195 / 200

页数：6

共 59 条

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[2]

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[4]

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